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Extracts from red eggplant: impact of ohmic heating and different extraction solvents on the chemical profile and bioactivity

2021Journal article Open access
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dc.contributor.authorFerreira-Santos, Pedro
dc.contributor.authorDuca, Anna Barbara
dc.contributor.authorGenisheva, Zlatina
dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorBiasio, Filomena de
dc.contributor.authorBotelho, Cláudia
dc.contributor.authorRocha, Cristina M.R.
dc.contributor.authorGorgoglione, Domenico
dc.contributor.authorTeixeira, José António
dc.date.accessioned2022-04-06T14:08:57Z
dc.date.available2022-04-06T14:08:57Z
dc.date.issued2021
dc.description.abstractEggplants contain a multitude of biocompounds with nutritional and/or biological activities. The objective of this work was to study the nutritional, chemical and bioactive value of red eggplant from Rotonda, Italy. Ohmic heating (OH) was compared to conventional heating, as different solvents were used (water, ethanol 30, 50, and 90%and methanol) for biocompounds extraction. Extracts were evaluated for their total phenolic compounds, antioxidant and antibacterial activities, and its toxicity was assessed in cells, L929 and Caco-2. The nutritional characterization of Rotonda’s eggplant demonstrated that it is rich in carbohydrates (65%), fiber (12.5%), proteins (13%), lipids (7.6%) and minerals. Potassium is the mineral with the highest concentration in the red eggplant (27.24 mg/g). Phenolic composition of the obtained extracts was dependent on the extraction method, as well as on the solvent. The use of OH method increased the extraction of biocompounds, especially when using 50% of ethanol as solvent. The main phenolic compounds found in the extracts of this eggplant variety were ellagic acid, p-coumaricic acid, epicatechin, narginin, taxifolin and kaempferol. Antioxidant activity was positively correlated with the total amounts of phenolics. Red Eggplant extracts showed activity against Gram-negative bacteria (E. coli and S. enterica), however, they did not demonstrate activity against Gram-positive bacteria. The extracts obtained did not show cytotoxic effects in fibroblast and colorectal studied cells. Ohmic heating is a sustainable technology that increases the extraction yield of biocompounds, with reduced energy consumption and the resulting extracts show low toxicity and high biological activity.pt_PT
dc.description.sponsorshipThis research was funded by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and by program Marie Skłodowska-Curie grant (MSCA-RISE; FODIAC; 778388).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreira-Santos, Pedro; Duca, Anna Barbara; Genisheva, Zlatina; Silva, Beatriz Nunes; Biasio, Filomena de; Botelho, Cláudia; Rocha, Cristina M.R.; Gorgoglione, Domenico; Teixeira, José A. (2021). Extracts from red eggplant: impact of ohmic heating and different extraction solvents on the chemical profile and bioactivity. Frontiers in Sustainable Food Systems. eISSN 2571-581X. 5, p. 1-13pt_PT
dc.identifier.doi10.3389/fsufs.2021.804004pt_PT
dc.identifier.eissn2571-581X
dc.identifier.urihttp://hdl.handle.net/10198/25374
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationFoods for diabetes and cognition
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectRed eggplantpt_PT
dc.subjectNutritional valuept_PT
dc.subjectOhmic heatingpt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAntibacterial activitypt_PT
dc.subjectCytotoxicitypt_PT
dc.titleExtracts from red eggplant: impact of ohmic heating and different extraction solvents on the chemical profile and bioactivitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleFoods for diabetes and cognition
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/778388/EU
oaire.citation.titleFrontiers in Sustainable Food Systemspt_PT
oaire.citation.volume5pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamH2020
person.familyNameSilva
person.givenNameBeatriz Nunes
person.identifier.ciencia-id3A1B-9D91-31B4
person.identifier.orcid0000-0002-7571-031X
person.identifier.scopus-author-id57207937268
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationc12f920a-966a-4627-b302-c91870f850ca
relation.isAuthorOfPublication.latestForDiscoveryc12f920a-966a-4627-b302-c91870f850ca
relation.isProjectOfPublication58a7266d-f7d7-4efa-9d8f-9b455c6b95e0
relation.isProjectOfPublication8017ae25-75cc-4606-9f26-850f3175bf58
relation.isProjectOfPublication.latestForDiscovery8017ae25-75cc-4606-9f26-850f3175bf58

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